Is it wrong that I CANNOT hear the words Lamb Chop without breaking into song. Without breaking into children's-programming-song!? It must be that little part in me that refuses to grow up. Nah...it's probably just the part in me that loves to nurture her inner-child. Yeah, that sounds better. I don't know if it was this childhood remembrance of adorable singing sock puppets or what, but when I actually tried to look back to an (eating) lamb chop experience, I couldn't recall one! I mean, I use ground lamb quite often...and I love a good lamb shank, but I honestly don't think I've ever even eaten a lamb chop. Huh! So, I went to hunt some down. At the grocery store. Lamb hardly need hunting. Okay, so now to choose between lamb loin chops and lamb blade chops (they didn't have rib chops which I was originally searching for). I chose the less-expensive chop...the blade. Next time I'll choose the more expensive one...the loin, all adorable-looking, like a mini T-bone. Anyhoo. This cut was okay, but not my favorite. I think with a better cut, this could become a meal that I would crave. I love what roasting does to cauliflower and radicchio...and sweet potato is one of my bff's, so that's a no-brainer. The reduction is sweet and rich and so complex. Basically, when I licked it from the spoon...all those glands in my cheek would start to quiver and shake. So. Good. It may not be pretty, but it's a helluva meal.

Preheat oven to 450° F. Toss the cauliflower and sweet potato with a couple glugs of olive oil and season with some salt, pepper, and half of the rosemary. Lay out on a sheet tray and roast for ~15 minutes. Remove from oven and give it a good stir. Lay the radicchio wedges on the tray, or a separate one if no room, cut side up. Drizzle with some olive oil and season with salt, pepper, and remaining rosemary. Put back in oven for ~10-15 minutes, or until all the veggies are just soft and have golden edges.

While the veggies are roasting, heat a grill pan over medium-high heat on the stove. Rub a light coating of olive oil on each chop and then season with salt, pepper, and rosemary. Lay the lamb chops into the HOT grill pan and grill for ~4 minutes per side, or until medium-rare.

For the reduction, Heat the olive oil in a small pan and add red onion. Sweat for ~2 minutes. Add the garlic, cook another minute. Pour in Balsamic and let it begin to bubble. Drop in the sprigs of rosemary and add the chicken stock. Bring to a simmer and reduce by half. This won't take very long. It should look thick and syrupy. Remove from heat and stir in butter. This will give it an irresistible glossy, shine. Season to taste with salt and pepper. Remove rosemary sprigs before using.

Divide the veggies among warm plates (slice the radicchio first, if you wish. It's pretty bitter in big bites...but it's toned down by the sweetness of the cauliflower and sweet potato). Add one lamb chop and drizzle everything with the Balsamic-Rosemary Reduction.

Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

My favorite way to eat a lamb chop - love the balsamic reduction and it enhances the lamb. I think I avoided lamb for decades because of my childhood love for Lambchop,The roasted vegetables also entices.

Oh my GOD heather! I am so coming over to your house for dinner! Oh I so adore lamb chops. You have inspired me to look for some and try my hand at cooking them. We ate lamb so much when I was a child because of my Greek Dad, but I havent yet cooked it myself! I know...weird! hugs! Alex

This balsamic-rosemary reduction is outstanding Heather! I love reduction sauces, but this recipe has to be one of the best! Thanks for sharing! I'd also like to thank you for sharing your Moqueca on Fresh, Clean and Pure Friday this week! Your culinary talent always inspires!

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